Potato Salad with Toast (10 servings)

3 organic pasture-raised farmers market or homegrown hard-boiled eggs, chopped

3 cups water (spring, filtered tap, or AquaViable)

6 naturally fermented Bubbies kosher dill pickles, chopped

2 organic celery stalks, chopped

3 fresh organic scallions, chopped

8 organic red potatoes, chopped and boiled

½ organic onion, chopped

6 organic garlic cloves, finely chopped

½ teaspoon Himalayan salt or Redmond’s Real Salt

½ teaspoon ground organic black pepper

1 tablespoon organic expeller-pressed non-virgin coconut oil

2 cups frozen green peas

1 loaf Vegan Mario’s gluten-free quinoa and brown rice sourdough bread

Dressing

½ cup Primal Kitchen mayonnaise

¼ cup organic Dijon mustard

¼ cup Arbequina organic cold-pressed extra-virgin olive oil

3 tablespoons organic white balsamic vinegar

2 tablespoons organic lime juice, fresh-squeezed

½ teaspoon Himalayan salt or Redmond’s Real Salt

½ teaspoon ground organic black pepper

To make the hard-boiled eggs, boil water (spring, filtered tap, or AquaViable) and then add eggs. After 11 minutes, put eggs in ice water (spring, filtered tap, or AquaViable) for at least 11 minutes. Peel and chop the eggs; then set aside.

Chop the pickles, celery stalks, and scallions; then set aside. Wash, peel, and chop the red potatoes; boil in the water for 15 minutes or until tender enough to pierce with a fork, and then set aside. Chop the onion and finely chop the cloves of garlic; then set aside.

In a large pan, sauté the chopped onion, salt, and pepper in the coconut oil until the onion is translucent. Add the chopped garlic and sauté for 1 minute; then set aside.

Next, steam the green peas for 5 minutes and set aside.

Make the dressing by using a whisk to mix the mayonnaise, Dijon mustard, olive oil, white balsamic vinegar, lime juice, salt, and pepper; then set aside.

Combine the dressing with the other ingredients in a large glass bowl and mix well. Chill the mixture for 3 hours and then serve on toasted slices of sourdough bread.

Kevin Khalili